If you follow us on Instagram you may have seen just how many times we ate the Loaded Greek “Nachos” from the Greece booth at Epcot’s International Food and Wine Festival during our last trip. The answer is 4 times, we ate them 4 different times. So when we saw them in the Food & Wine Cookbook Coast to Coast Cookbook we knew we had to try to recreate them at home.
We made them once and found that the recipe in the book does not reflect the same tofu feta as the booth. We found a replacement from Vegan Sparkles and made that with the nachos instead. Our other issue with the recipe is that it calls for ‘Vegan Sausage Crumbles’, which we have never found available for purchase. So our first run we used some Lightlife sausage and crumbled it up, close but not the same. This time we bought gardein Beefless Crumbles and seasoned them a little differently.
1 block extra firm tofu, cubed
2 cups water
juice of 2 lemons
1 tablespoon sea salt
2 teaspoons dried basil
2 teaspoons dried oregano
2 tablespoons nutritional yeast
1/2 cup vegan mayonnaise
1 clove garlic, peeled and grated
1 tablespoon dry dill
1 teaspoon cumin
water to desired thickness
1 tablespoon olive oil
1/4 cup diced white onion
1 clove garlic, minced
1 1/2 cup vegan crumbles
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 cup diced tomatoes with liquid
1 teaspoon dried oregano
3/4 teaspoon fennel
coarse salt, freshly ground black pepper, to taste
2-3 cups vegan pita chips
1 1/2 cups shredded lettuce
1 cup diced tomatoes
1/3 cup diced red onion
1/4 cup Kalamata olives
1. Add all ingredients to a medium saucepan.
2. Bring to the boil, reduce heat and simmer uncovered for 30 minutes.
3. Set aside to cool.
4. Place tofu and brine into an air-tight container in the fridge overnight. The longer you leave it, the better it gets. But it’s still good if you don’t want to wait and eat right away.
5. Drain immediately before use. Any unused portions can stay refrigerated in the brine for up to 2 weeks.
1. Combine all ingredients and refrigerate until use.
1. Heat olive oil over medium heat in heavy-bottom skillet. Add onions and sauté for about 1 minute.
2. Add garlic and continue cooking until onion and garlic soften.
3. Add crumbles and cook until warm, about 5 to 7 minutes.
4. Deglaze pan with red wine vinegar and lemon juice.
5. Stir in tomatoes and oregano; season with salt and pepper. Continue cooking until most of the liquid has evaporated. Remove from heat and cover to keep warm until ready to serve.
1. Spread a layer of pita chips on dish. Spoon warm vegan sausage over pita chips.
2. Top with lettuce, tomatoes, red onion and Kalamata olives.
3. Garnish with tofu and drizzle with tzatziki.
Makes 2 large servings or 4 appetizer portions.
What was your favorite item at Food and Wine this year?